South-western-style salad

South-western-style salad

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(51 ratings)

Prep: 20 mins Cook: 10 mins

Easy

Serves 2
An exciting main-course salad, packed with interesting flavours and textures

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal612
  • fat38g
  • saturates9g
  • carbs47g
  • sugars9g
  • fibre9g
  • protein24g
  • salt2.83g
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Ingredients

  • 2 sweetcorn
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 400g can black beans, drained and rinsed
  • 1 avocado, cut into chunks
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 200g cherry tomatoes, halved
  • 4 spring onions, roughly chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 100g feta cheese, crumbled
  • lime wedges, to serve (optional)
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

For the dressing

  • 1 tsp ground cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tbsp chipotle Tabasco sauce (use regular Tabasco if you can't find this)
  • juice and zest 2 limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp sherry vinegar
  • 2 tbsp extra-virgin olive oil

Method

  1. Boil the corn for 10 mins in salted water, rinse in cold water, then cut the kernels off. Tip the beans into a bowl with the cooked corn, avocado, tomatoes and spring onions.

  2. Mix the dressing ingredients with some seasoning, then pour over the salad. Toss together well, scatter the feta over the top and serve with lime wedges, if using.

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Comments, questions and tips

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bowdenei
10th Feb, 2013
5.05
This definitely makes more than enough for 2 persons. There was enough dressing that I'm sure I could have doubled up on the ingredients and still have enough dressing as there was so much left on the bottom of my bowl. We really liked it and as I don't like feta I used small balls of mozzarella instead. Would def make it again and would try it out with feta for guests. The chipotle Tabasco really made the dressing. Can't think that regular would be nearly as good and as others have said it would probably be too hot.
robyn256
5th Feb, 2013
5.05
One of my favourite salad recipes, full of summer flavours. I find the zest and juice of one lime is plenty, otherwise it overpowers the tobasco and cumin. Made plenty of times with different types of beans, all worked well but black were definitely best, aduki a close second. Highly recommended for barbecues, buffets or even just a lovely, simple lunch any day of the week.
nathan_sidwell
14th Jan, 2013
4.05
Appears a bit different however turned out to be a great combination of ingredients.
i_like_food
22nd Sep, 2012
4.05
Used black eyed beans instead of black beans and they worked fine, really tasty salad, would be perfect at a bbq.
bestcookies
8th Aug, 2012
Great recipe, but you don't have to cook the corn. It's sweeter and nicer when uncooked, and it's easier to stand the corn on a cutting board and shave it while it's raw rather than boiling it and then having to cool it before cutting.
chrdol72
1st Jul, 2012
5.05
Delicious!
zenagreen
11th Jun, 2012
this was AWESOME!! it also looked so good on the table becoz it has so much colour!
katherinealexander
29th Apr, 2012
5.05
One of my favourite salads
tobyjug3
18th Apr, 2012
What is the best, non chilli containg sauce to use as have allergy to chilli
claire73walking
5th Apr, 2012
5.05
Really really nice!

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